These Cherry Blossom Cookies are truly a treat worth sharing! Imagine soft, buttery cookies punctuated with sweet maraschino cherries and topped with melty milk chocolate kisses. Each bite is delightfully tender with pops of cherry throughout, making them as stunning to look at as they are delicious to eat. Whether you need a whimsical addition to your holiday tray or just want a unique, crowd-pleasing cookie for coffee breaks, Cherry Blossom Cookies deserve a permanent spot in your baking repertoire.
Ingredients You’ll Need
The magic of Cherry Blossom Cookies comes from their short list of straightforward, pantry-friendly ingredients. Every component brings its own special touch, from richness and flavor to delicate color. Here’s what you’ll need and why each one matters:
- Unsalted butter (softened): The base of the dough, it adds richness and keeps the cookies ultra tender. Make sure it’s at room temp for easy creaming.
- Granulated sugar: Provides essential sweetness and helps with that hallmark cookie structure.
- Light brown sugar: Adds a subtle depth of flavor and a slightly chewy texture, thanks to a bit of molasses.
- Egg: Binds everything together and gives the cookies some lift.
- Vanilla extract: Rounds out the flavors with warmth and fragrance.
- Almond extract: Lends a beautiful, floral note that perfectly echoes the maraschino cherries.
- Salt: Balances the sweetness and wakes up the other flavors.
- Baking soda: Ensures the cookies spread and bake up with a soft, tender crumb.
- All-purpose flour: The backbone of the dough for perfect structure without heaviness.
- Maraschino cherries (well-drained and patted dry): The star ingredient! Every bit of cherry brings sweetness, color, and a juicy touch. Dry them well to prevent soggy cookies.
- Milk chocolate kiss candies (unwrapped): The crowning glory! Pressed into the warm cookies, these become gooey, chocolatey centers.
How to Make Cherry Blossom Cookies
Step 1: Prep and Preheat
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to help the cookies bake evenly. Having everything prepped and ready will get these Cherry Blossom Cookies in the oven fast.
Step 2: Cream Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter with granulated sugar and light brown sugar. Use an electric mixer (or a sturdy wooden spoon and some elbow grease!) to beat until the mixture is light, creamy, and fluffy. This creaming step is key to tender, soft cookies.
Step 3: Mix in Egg and Extracts
Add in the egg, vanilla extract, and almond extract. Beat until well incorporated. The almond extract shines here, giving Cherry Blossom Cookies their signature floral note that pairs so well with the cherries.
Step 4: Add Dry Ingredients
Sprinkle in the salt and baking soda, then gradually add the all-purpose flour. Stir or mix on low speed just until the dough comes together and is soft but not sticky. Take care not to overmix; gentle handling keeps these cookies extra tender.
Step 5: Fold in Cherries
Gently fold in the well-drained, chopped maraschino cherries. Be sure to pat the cherries dry beforehand to avoid adding excess moisture to the dough—a little patience here ensures your Cherry Blossom Cookies will bake up beautifully.
Step 6: Shape the Cookies
Scoop tablespoon-sized portions of dough and roll each one into a ball. Arrange them on your prepared baking sheets, spacing them about 2 inches apart so they have room to spread. This step is oddly satisfying and gives you perfectly portioned cookies every time.
Step 7: Bake
Bake the cookies for 10 to 12 minutes. You’re looking for edges that are set and lightly golden, but be careful not to overbake—the centers should stay soft. Let the aroma fill your kitchen!
Step 8: Add the Kiss and Cool
Immediately after removing the cookies from the oven, gently press a milk chocolate kiss into the center of each one. Let the cookies rest on the baking sheet for about 5 minutes (the chocolate will get delightfully melty), then use a spatula to transfer them to a wire rack to cool completely. Now try not to eat them all before they cool!
How to Serve Cherry Blossom Cookies
Garnishes
The classic beauty of Cherry Blossom Cookies often speaks for itself, but if you want to go the extra mile, consider a delicate sprinkle of sparkling sugar or a light dusting of powdered sugar for a snowy effect. For a festive touch, a few extra chopped cherries scattered on the plate or a drizzle of white chocolate can really make these cookies pop.
Side Dishes
Pair your Cherry Blossom Cookies with a cup of fragrant tea, a latte, or a cold glass of milk—each complements the cherry and chocolate in its own cozy way. If serving for a party, they’re fantastic next to bowls of fresh fruit or a platter of assorted homemade cookies so everyone can sample a little of everything.
Creative Ways to Present
Packaging these cookies in a pastel gift box or cellophane bags tied with pink ribbon makes them a stunning homemade gift—think holidays, birthdays, or bridal showers. Arrange them in circles on a serving platter, alternating with chocolate kisses and maraschino cherries for an edible centerpiece that invites everyone to dig in!
Make Ahead and Storage
Storing Leftovers
Leftover Cherry Blossom Cookies (if you manage not to eat them all at once!) keep wonderfully for up to four days. Store them in an airtight container at room temperature—the flavors seem to deepen with time, making each bite just as lovely on day three as on day one.
Freezing
These cookies freeze beautifully. After they’ve cooled completely, pack them in a single layer in an airtight container, separating layers with parchment paper. You can also freeze unbaked dough balls (minus the chocolate kiss) and bake straight from the freezer—just add an extra minute or two to the oven time.
Reheating
To revive that fresh-baked magic, warm cookies briefly in a 300°F oven or pop them in the microwave for a few seconds. This softens the centers and gently melts the chocolate kiss, for a just-out-of-the-oven feel whenever the craving strikes.
FAQs
Can I use fresh cherries instead of maraschino cherries?
While fresh cherries sound tempting for their tartness, maraschino cherries are best here for their bright color, sweet flavor, and chewy texture. Fresh cherries release a lot of juice and could make the dough soggy.
What’s the key to keeping the cookies from spreading too much?
The secret is to thoroughly dry the cherries and chill the dough for about 30 minutes before baking. Chilling also makes the dough easier to handle and helps Cherry Blossom Cookies bake up plump and soft.
Can I substitute the chocolate kisses with another type Dessert
Absolutely! While chocolate kisses give that classic look, you can use a square of chocolate, a dollop of ganache, or even a white chocolate melt. Get creative if you like!
Is it necessary to use both vanilla and almond extract?
Using both extracts gives Cherry Blossom Cookies their uniquely layered flavor profile, but if you’re out of almond extract or prefer to skip it, you can use just vanilla—they’ll still be delicious, just with a less floral note.
What should I do if my cookies turn out too soft or underbaked?
If your cookies are too soft, make sure to bake them a minute or two longer next time, just until the edges are set. Let them cool on the baking sheet to firm up before moving them so they keep their shape.
Final Thoughts
There’s just something about Cherry Blossom Cookies that makes every occasion feel a little more special—maybe it’s the irresistible mix of cherries and chocolate, or that cheerful pink pop in every bite. I hope you’ll give them a try and fall in love with their charm, flavor, and festive spirit. Happy baking!
Print
Cherry Blossom Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of these Cherry Blossom Cookies that combine the sweetness of maraschino cherries with a chocolate kiss topping, perfect for any occasion.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped maraschino cherries (well-drained and patted dry)
Topping:
- 24 milk chocolate kiss candies (unwrapped)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix the dough: Cream together butter, sugars until fluffy. Add egg, extracts. Mix in salt, baking soda, then flour. Fold in cherries.
- Shape and bake: Roll dough into balls, place on sheets. Bake for 10–12 minutes. Press chocolate kiss into each cookie. Cool on a wire rack.
Notes
- Ensure cherries are well-drained and dried before adding to the dough.
- Store cookies in an airtight container for up to 4 days.
- For puffier cookies, chill dough for 30 minutes before baking.
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